Freezer to Oven Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes that can go directly from the freezer into your oven! Make them ahead for an easy (vegetarian) meal prep lunch or dinner.

Ingredients :

• 2 medium sweet potatoes
• 1/2 cup enchilada sauce
• 1/4 tsp salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1 cup black beans
• 1 cup corn
• 1.5 cups shredded cheese3/4 mixed in
• Serve with avocado salsa and/or sour cream

Instructions :

1. Heat oven to 400°F.
2. Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
3. Bake at for 45-90 minutes.
4. Sweet potatoes are done when a knife inserted into the center goes in with no resistance. You can also use a oven gloved hand to gently squeeze the sweet potato all the way along.
5. Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
6. Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
7. Mash together the sweet potato filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the skins.
8. Sprinkle with the remaining ¾ cup cheese.
9. ...........
10. ................

get full recipes : sweetpeasandsaffron.com

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